Milk Brioche Rolls
These Milk Brioche Rolls are rich, buttery, and irresistibly fluffy. Perfect for breakfast, a snack, or dinner, they can be enjoyed plain or paired with butter, jam, or honey.
Ingredients
- 1 cup whole milk lukewarm
- 2 ¼ tsp active dry yeast 1 packet
- 4 cups all-purpose flour plus more for dusting
- 1/3 cup granulated sugar
- 1 tsp salt
- 4 large eggs room temperature
- 1/2 cup unsalted butter softened
- 1 egg for egg wash
Instructions
- Heat 1 cup of milk to about 100°F (38°C). Sprinkle the yeast over the milk and let sit for 5-7 minutes until frothy.
- In a large bowl, whisk together flour, sugar, and salt. Create a well in the center for the wet ingredients.
- Pour the yeast mixture into the well. Add eggs one at a time, mixing after each addition. Gradually add softened butter, mixing until fully incorporated. The dough should be soft and slightly sticky.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5-7 minutes. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Roll each piece into a smooth ball and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C). Brush rolls with egg wash and bake for 20-25 minutes, or until golden brown. Cool slightly before serving.
Notes
For a richer flavor, try adding 1 teaspoon of vanilla extract to the dough. These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
Calories: 210kcal
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